Drain the black-eyed beans, place them in
a saucepan and cover with fresh cold water. Bring the beans to the boil, boil rapidly
for 10 minutes and then reduce the heat and simmer, covered for 40-50
minutes until tender, adding more water if necessary. Remove from the
heat and set aside to cool.

Meanwhile, put the lamb in a large
saucepan, add the thyme, bay leaves and stock or water and bring to the
boil. Cover and simmer over a moderate heat for 1 hour, until tender.

Add the onion, pumpkin, cardamoms,
turmeric, coriander, caraway, chili and seasoning and stir. Bring back
to a simmer and then cook, uncovered, for 15 minutes until the pumpkin
is tender, stirring occasionally. When the beans are cool, spoon into a
blender or food processor with their liquid and blend to a smooth puree.

Cut the bananas into medium slices and the
carrot into thin slices. Stir in to the soup with the beans and cook for
10-12 minutes, until the vegetables are tender. Adjust seasoning and
serve.